CN104544072A - Reinforced nutritious oinner roll with taste of old-jar Chinese sauerkraut and preparation method of reinforced nutritious oinner roll - Google Patents
Reinforced nutritious oinner roll with taste of old-jar Chinese sauerkraut and preparation method of reinforced nutritious oinner roll Download PDFInfo
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- CN104544072A CN104544072A CN201410857804.3A CN201410857804A CN104544072A CN 104544072 A CN104544072 A CN 104544072A CN 201410857804 A CN201410857804 A CN 201410857804A CN 104544072 A CN104544072 A CN 104544072A
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Abstract
The invention discloses a reinforced nutritious oinner roll with taste of old-jar Chinese sauerkraut and a preparation method of the reinforced nutritious oinner roll. The raw materials comprise the following components in parts by weight: (1) old-jar Chinese sauerkraut filling, 2.3-2.8 parts of Chinese sauerkraut, 35-40 parts of salad oil, 35-40 parts of sesame oil, 2.3-3 parts of ginger, 0.4-0.8 part of dry minced chili, 0.4-0.8 part of minced garlic, 1.4-2 parts of sugar, 0.5-0.9 part of gourmet powder, 0.3-0.6 part of vinegar, 0.1-0.25 part of hot green pepper, 0.7-1 part of soy sauce, 0.02-0.05 part of white pepper, 0.02-0.05 part of Tianwei seasoning and 21-25 parts of mung bean filling; (2) a semi-finished flour product, 50 parts of flour, 0.5-1 part of yeast, 7.5-10 parts of white sugar powder, 0.25 part of a modifier, 0.5-1 part of salt, 6.2-7.5 parts of eggs, 2.5-5 parts of milk powder, 24-28 parts of water, 2-4 parts of malt syrup and 6-8 parts of an oil. The reinforced nutritious oinner roll is prepared through the technologies of the production of the old-jar Chinese sauerkraut filling, the production of the semi-finished flour product, standing, separation, filling material adding, forming, panning, vehicle frame loading and baking; according to the invention, the oinner roll with the taste of the old-jar Chinese sauerkraut can combine traditional Chinese sauerkraut and traditional oinner roll well, the mouth feel is rich, and the oinner roll has the characteristics that the oinner roll is soft and delicious, and the Chinese sauerkraut is sour in fragrance, pure in taste, light and tasty.
Description
Technical field
The present invention relates to meal pack composition formula and preparation method thereof, be specifically related to a kind of old altar sauerkraut enriched nutritive meal bag and preparation method thereof.
Background technology
Meal bag is the food that a kind of people like very much, and be take wheat flour as primary raw material, with yeast, grease, sugar etc. for auxiliary material, add water the dough be modulated into, through shaping, shaping, proof, cure, bakery that the process such as cooling processes.But this meal bag only has wheat flour, and taste is more single, the demand of people to old altar sauerkraut taste can not be met.
Old altar sauerkraut, the ancient title marshland full of water weeds, just has its your name in " Zhou Li ".The Important Arts for the People's Welfare in the Northern Wei Dynasty, describe our the multiple method of ancestors with pickled sauerkrauts of raw material such as Chinese cabbages (ancient title ancient name for Chinese cabbage) especially in detail.Northeast it goes without saying that, the ground such as Hebei, Henan, Shanxi, Shaanxi, Gansu, Ningxia, Inner Mongol, have sauerkraut to fragrance spread thousand, bounties ten thousand family.On Chinese territory, along ancient Great Wall trend, we even can draw one broad " sauerkraut band ".If count numerous regions of southern eating sauerkraut in, extension is expanded by " the sauerkraut band " of this mystery, more grand.Towering China, sauerkraut all supports people everywhere, has supported ancients and has supported moderns.
Summary of the invention
The object of the invention is for above-mentioned the deficiencies in the prior art, old altar sauerkraut enriched nutritive meal bag and preparation method thereof is provided.
Technical scheme of the present invention realizes in the following manner:
1, old altar sauerkraut enriched nutritive meal bag, raw material components (by weight) comprising:
(1) old altar sauerkraut filling: sauerkraut 2.3-2.8 part, salad oil 35-40 part, sesame oil 35-40 part, ginger 2.3-3 part, chilli end 0.4-0.8 part, garlic end 0.4-0.8 part, sugar 1.4-2 part, monosodium glutamate 0.5-0.9 part, vinegar 0.3-0.6 part, green capsicum 0.1-0.25 part, soy sauce 0.7-1 part, white pepper 0.02-0.05, sky taste 0.02-0.05 part, Green bean paste 21-25;
(2) face embryo: 50 parts, flour, yeast 0.5-1 part, powdered sugar 7.5-10 part, modifying agent 0.25 part, salt 0.5-1 part, egg 6.2-7.5 part, milk powder 2.5-5 part, water 24-28 part, malt syrup 2-4 part, oily 6-8 part.
Old altar sauerkraut enriched nutritive meal bag, raw material components (by weight) comprising:
(1) old altar sauerkraut filling: 2.6 parts, sauerkraut, salad oil 38 parts, 38 parts, sesame oil, ginger 2.7 parts, 0.6 part, chilli end, 0.6 part, garlic end, sugar 1.7 parts, monosodium glutamate 0.7 part, vinegar 0.5 part, green capsicum 0.18 part, 0.9 part, soy sauce, white pepper 0.04 part, sky taste 0.04 part, Green bean paste 23 parts;
(2) face embryo: 50 parts, flour, 0.8 part, yeast, powdered sugar 8.8 parts, modifying agent 0.25 part, salt 0.8 part, 6.9 parts, egg, milk powder 3.8 parts, 26 parts, water, malt syrup 3 parts, oil 7 parts.
The preparation method of old altar sauerkraut enriched nutritive meal bag, comprises the following steps:
(1) making of old altar sauerkraut fillings:
1.1 sauerkrauts are cleaned, wring out after, chopping, dry pot fried dry, for subsequent use in loading dish;
1.2 set up another pot with salad oil and sesame oil;
1.3 oil temperatures quick-fried broken end of fragrant ginger after being heated to 85 DEG C, chilli end, garlic are last, quick-fried fragrant sauerkraut;
1.4 with flavoring: sugar, monosodium glutamate, vinegar, green capsicum, soy sauce, white pepper powder, sky taste fried dry;
Green bean paste is added and sauerkraut is mixed thoroughly for subsequent use after 1.5 coolings;
(2) face embryo makes:
The flour be sieved, powdered sugar, yeast, modifying agent, milk powder, Yan Heshui, egg, malt syrup weigh up by 2.1;
2.2 first pour flour, powdered sugar, yeast, modifying agent, milk powder, salt in agitated kettle, open and stir, low rate mixing 1min;
2.3 mixing after, reopen mixer, slowly pour load weighted water, egg, malt syrup into, require add water material operation be not less than 20s;
2.4 arrange 4min at a slow speed on mixer guidance panel, reversion opened by the button clicking rotating on guidance panel when panel to be operated being shown as at a slow speed 3min, a pot body is rotated clockwise and runs about 1min, rotating button on clicking operation panel, opening rotating forward makes a pot body rotate counterclockwise 2min, rapid stirring 5min is now forward direction, treats that completing the first step after machine stops stirs;
2.5 pour salad oil into mixer, carry out second time to stir, low rate mixing 4min, wherein after low rate mixing 1min, open reversion 1min, open rotating forward 2min again and terminate low rate mixing, enter rapid stirring, rapid stirring requires that mixing direction is for rotating forward, time 7min, require that the dough after having stirred is smooth not coarse, glossy, face temperature control is at 26 ~ 28 DEG C;
(3) 10min is no more than by standing for the dough accomplished fluently;
(4) dough left standstill is divided into every block and is about 3kg;
(5) fillings is noted
The old altar sauerkraut fillings prepared in (1) is poured in stuffing filling machine, then the face embryo normal operation on meal wrap molding machine in (2) is treated, musculus cutaneus controls after 15g/ piece, open fillings machine note filling, adjustment stuffing output port position, make fillings on the limit of face embryo, then roll, fillings wants continuous uniform;
(6) shaping
By pinching colored machine, to carry out segmentation shaping, require shaping after meal to wrap every piece of gross weight be 42 ± 1g;
(7) sabot upper frame
Meal bag is placed in baking tray, often coils 12, horizontally-arranged 4, vertical setting of types 3;
(8) toast
Pushed in preheated baking oven by the baking tray set, open rotation timer, shut fire door, 210 DEG C of baking 10min, to golden yellow, turn off rotary switch, open fire door and take out baked meal bag cooling.
Beneficial effect of the present invention:
The old altar sauerkraut taste meal bag that the present invention produces, can be good at traditional sauerkraut to close with meal inclusion, enriches mouthfeel; Making to eat in bag, the softness of existing meal bag is good to eat again the sour fragrance alcohol of sauerkraut, light tasty and refreshing.Sauerkraut can retain the nutrition of original vegetables to greatest extent, be rich in the nutriments such as vitamin C, amino acid, organic acid, dietary fiber, due to sauerkraut employing is clean and sanitary storage method, so containing a large amount of edible nutritional labelings, the process of infuse can produce natural plant enzyme, there is the effect keeping intestines and stomach normal physiological function, all-ages.
Detailed description of the invention
The substantive distinguishing features that the present invention gives prominence to and remarkable result can be further illustrated from instantiation below.
Embodiment 1: old altar sauerkraut enriched nutritive meal bag, raw material components (by weight) comprising:
(1) old altar sauerkraut filling: 2.3 parts, sauerkraut, salad oil 35 parts, 35 parts, sesame oil, ginger 2.3 parts, 0.4 part, chilli end, 0.4 part, garlic end, sugar 1.4 parts, monosodium glutamate 0.5 part, vinegar 0.3 part, green capsicum 0.1 part, 0.7 part, soy sauce, white pepper 0.02 part, sky taste 0.02 part, Green bean paste 21 parts;
(2) face embryo: 50 parts, flour, 0.5 part, yeast, powdered sugar 7.5 parts, modifying agent 0.25 part, salt 0.5 part, 6.2 parts, egg, milk powder 2.5 parts, 24 parts, water, malt syrup 2 parts, oil 6 parts.
The preparation method of old altar sauerkraut enriched nutritive meal bag, comprises the following steps:
(1) making of old altar sauerkraut fillings:
1.1 sauerkrauts are cleaned, wring out after, chopping, dry pot fried dry, for subsequent use in loading dish;
1.2 set up another pot with salad oil and sesame oil;
1.3 oil temperatures quick-fried broken end of fragrant ginger after being heated to 85 DEG C, chilli end, garlic are last, quick-fried fragrant sauerkraut;
1.4 with flavoring: sugar, monosodium glutamate, vinegar, green capsicum, soy sauce, white pepper powder, sky taste fried dry;
Green bean paste is added and sauerkraut is mixed thoroughly for subsequent use after 1.5 coolings;
(2) face embryo makes:
The flour be sieved, powdered sugar, yeast, modifying agent, milk powder, Yan Heshui, egg, malt syrup weigh up by 2.1;
2.2 first pour flour, powdered sugar, yeast, modifying agent, milk powder, salt in agitated kettle, open and stir, low rate mixing 1min;
2.3 mixing after, reopen mixer, slowly pour load weighted water, egg, malt syrup into, require add water material operation be not less than 20s;
2.4 arrange 4min at a slow speed on mixer guidance panel, reversion opened by the button clicking rotating on guidance panel when panel to be operated being shown as at a slow speed 3min, a pot body is rotated clockwise and runs about 1min, rotating button on clicking operation panel, opening rotating forward makes a pot body rotate counterclockwise 2min, rapid stirring 5min is now forward direction, treats that completing the first step after machine stops stirs;
2.5 pour salad oil into mixer, carry out second time to stir, low rate mixing 4min, wherein after low rate mixing 1min, open reversion 1min, open rotating forward 2min again and terminate low rate mixing, enter rapid stirring, rapid stirring requires that mixing direction is for rotating forward, time 7min, require that the dough after having stirred is smooth not coarse, glossy, face temperature control is at 26 ~ 28 DEG C;
(3) 10min is no more than by standing for the dough accomplished fluently;
(4) dough left standstill is divided into every block and is about 3kg;
(5) fillings is noted
The old altar sauerkraut fillings prepared in (1) is poured in stuffing filling machine, then the face embryo normal operation on meal wrap molding machine in (2) is treated, musculus cutaneus controls after 15g/ piece, open fillings machine note filling, adjustment stuffing output port position, make fillings on the limit of face embryo, then roll, fillings wants continuous uniform; The old altar sauerkraut taste meal bag that the present invention produces, can be good at traditional sauerkraut to close with meal inclusion, enriches mouthfeel; Making to eat in bag, the softness of existing meal bag is good to eat again the sour fragrance alcohol of sauerkraut, light tasty and refreshing.Sauerkraut can retain the nutrition of original vegetables to greatest extent, be rich in the nutriments such as vitamin C, amino acid, organic acid, dietary fiber, due to sauerkraut employing is clean and sanitary storage method, so containing a large amount of edible nutritional labelings, the process of infuse can produce natural plant enzyme, there is the effect keeping intestines and stomach normal physiological function, all-ages;
(6) shaping
By pinching colored machine, to carry out segmentation shaping, require shaping after meal to wrap every piece of gross weight be 42 ± 1g;
(7) sabot upper frame
Meal bag is placed in baking tray, often coils 12, horizontally-arranged 4, vertical setting of types 3;
(8) toast
Pushed in preheated baking oven by the baking tray set, open rotation timer, shut fire door, 210 DEG C of baking 10min, to golden yellow, turn off rotary switch, open fire door and take out baked meal bag cooling.
Embodiment 2: old altar sauerkraut enriched nutritive meal bag, raw material components (by weight) comprising:
(1) old altar sauerkraut filling: 2.6 parts, sauerkraut, salad oil 38 parts, 38 parts, sesame oil, ginger 2.7 parts, 0.6 part, chilli end, 0.6 part, garlic end, sugar 1.7 parts, monosodium glutamate 0.7 part, vinegar 0.5 part, green capsicum 0.18 part, 0.9 part, soy sauce, white pepper 0.04 part, sky taste 0.04 part, Green bean paste 23 parts;
(2) face embryo: 50 parts, flour, 0.8 part, yeast, powdered sugar 8.8 parts, modifying agent 0.25 part, salt 0.8 part, 6.9 parts, egg, milk powder 3.8 parts, 26 parts, water, malt syrup 3 parts, oil 7 parts.
The preparation method of old altar sauerkraut enriched nutritive meal bag, with embodiment 1.
Embodiment 3: old altar sauerkraut enriched nutritive meal bag, raw material components (by weight) comprising:
(1) old altar sauerkraut filling: 2.8 parts, sauerkraut, salad oil 40 parts, 40 parts, sesame oil, ginger 3 parts, 0.8 part, chilli end, 0.8 part, garlic end, sugar 2 parts, monosodium glutamate 0.9 part, vinegar 0.6 part, green capsicum 0.25 part, 1 part, soy sauce, white pepper 0.05, sky taste 0.05 part, Green bean paste 25;
(2) face embryo: 50 parts, flour, 1 part, yeast, powdered sugar 10 parts, modifying agent 0.25 part, salt 1 part, 7.5 parts, egg, milk powder 5 parts, 28 parts, water, malt syrup 4 parts, oil 8 parts.
The preparation method of old altar sauerkraut enriched nutritive meal bag, with embodiment 1.
More than by the detailed description of the invention of embodiment form, the present invention is described in detail, but this should be interpreted as that the above-mentioned subject area of the present invention is only limitted to above detailed description of the invention, all based on foregoing of the present invention thus realize technology all belong to scope of the present invention.
Claims (3)
1. old altar sauerkraut enriched nutritive meal bag, is characterized in that: raw material components (by weight) comprising:
(1) old altar sauerkraut filling: sauerkraut 2.3-2.8 part, salad oil 35-40 part, sesame oil 35-40 part, ginger 2.3-3 part, chilli end 0.4-0.8 part, garlic end 0.4-0.8 part, sugar 1.4-2 part, monosodium glutamate 0.5-0.9 part, vinegar 0.3-0.6 part, green capsicum 0.1-0.25 part, soy sauce 0.7-1 part, white pepper 0.02-0.05 part, sky taste 0.02-0.05 part, Green bean paste 21-25 part;
(2) face embryo: 50 parts, flour, yeast 0.5-1 part, powdered sugar 7.5-10 part, modifying agent 0.25 part, salt 0.5-1 part, egg 6.2-7.5 part, milk powder 2.5-5 part, water 24-28 part, malt syrup 2-4 part, oily 6-8 part.
2. as claimed in claim 1 old altar sauerkraut enriched nutritive meal bag, is characterized in that: raw material components (by weight) comprising:
(1) old altar sauerkraut filling: 2.6 parts, sauerkraut, salad oil 38 parts, 38 parts, sesame oil, ginger 2.7 parts, 0.6 part, chilli end, 0.6 part, garlic end, sugar 1.7 parts, monosodium glutamate 0.7 part, vinegar 0.5 part, green capsicum 0.18 part, 0.9 part, soy sauce, white pepper 0.04 part, sky taste 0.04 part, Green bean paste 23 parts;
(2) face embryo: 50 parts, flour, 0.8 part, yeast, powdered sugar 8.8 parts, modifying agent 0.25 part, salt 0.8 part, 6.9 parts, egg, milk powder 3.8 parts, 26 parts, water, malt syrup 3 parts, oil 7 parts.
3. the preparation method of as claimed in claim 1 or 2 old altar sauerkraut enriched nutritive meal bag, is characterized in that: comprise the following steps:
(1) making of old altar sauerkraut fillings:
1.1 sauerkrauts are cleaned, wring out after, chopping, dry pot fried dry, for subsequent use in loading dish;
1.2 set up another pot with salad oil and sesame oil;
1.3 oil temperatures quick-fried broken end of fragrant ginger after being heated to 85 DEG C, chilli end, garlic are last, quick-fried fragrant sauerkraut;
1.4 with flavoring: sugar, monosodium glutamate, vinegar, green capsicum, soy sauce, white pepper powder, sky taste fried dry;
Green bean paste is added and sauerkraut is mixed thoroughly for subsequent use after 1.5 coolings;
(2) face embryo makes:
The flour be sieved, powdered sugar, yeast, modifying agent, milk powder, Yan Heshui, egg, malt syrup weigh up by 2.1;
2.2 first pour flour, powdered sugar, yeast, modifying agent, milk powder, salt in agitated kettle, open and stir, low rate mixing 1min;
2.3 mixing after, reopen mixer, slowly pour load weighted water, egg, malt syrup into, require add water material operation be not less than 20s;
2.4 arrange 4min at a slow speed on mixer guidance panel, reversion opened by the button clicking rotating on guidance panel when panel to be operated being shown as at a slow speed 3min, a pot body is rotated clockwise and runs about 1min, rotating button on clicking operation panel, opening rotating forward makes a pot body rotate counterclockwise 2min, rapid stirring 5min is now forward direction, treats that completing the first step after machine stops stirs;
2.5 pour salad oil into mixer, carry out second time to stir, low rate mixing 4min, wherein after low rate mixing 1min, open reversion 1min, open rotating forward 2min again and terminate low rate mixing, enter rapid stirring, rapid stirring requires that mixing direction is for rotating forward, time 7min, require that the dough after having stirred is smooth not coarse, glossy, face temperature control is at 26 ~ 28 DEG C;
(3) 10min is no more than by standing for the dough accomplished fluently;
(4) dough left standstill is divided into every block and is about 3kg;
(5) fillings is noted
The old altar sauerkraut fillings prepared in (1) is poured in stuffing filling machine, then the face embryo normal operation on meal wrap molding machine in (2) is treated, musculus cutaneus controls after 15g/ piece, open fillings machine note filling, adjustment stuffing output port position, make fillings on the limit of face embryo, then roll, fillings wants continuous uniform;
(6) shaping
By pinching colored machine, to carry out segmentation shaping, require shaping after meal to wrap every piece of gross weight be 42 ± 1g;
(7) sabot upper frame
Meal bag is placed in baking tray, often coils 12, horizontally-arranged 4, vertical setting of types 3;
(8) toast
Pushed in preheated baking oven by the baking tray set, open rotation timer, shut fire door, 210 DEG C of baking 10min, to golden yellow, turn off rotary switch, open fire door and take out baked meal bag cooling.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410857804.3A CN104544072B (en) | 2014-12-31 | 2014-12-31 | Preparation method of reinforced nutritious oinner roll with taste of old-jar Chinese sauerkraut |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410857804.3A CN104544072B (en) | 2014-12-31 | 2014-12-31 | Preparation method of reinforced nutritious oinner roll with taste of old-jar Chinese sauerkraut |
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| CN104544072A true CN104544072A (en) | 2015-04-29 |
| CN104544072B CN104544072B (en) | 2017-01-11 |
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| CN109430753A (en) * | 2018-10-17 | 2019-03-08 | 杭州师范大学 | A kind of colorful volume powder of convenient instant nutrient fruit and vegetable and preparation method thereof |
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| CN1295444A (en) * | 1998-04-02 | 2001-05-16 | 宝洁公司 | Dough composition for making a semi-finished product and starchy snack food products produced from the semi-finished product |
| CN101138408A (en) * | 2006-09-06 | 2008-03-12 | 中国食品发酵工业研究院 | Accelerated fermentation method for producing Chinese sauerkraut |
| CN101366470A (en) * | 2008-09-28 | 2009-02-18 | 哈尔滨毛毛食品有限公司 | Holding ageng for Chinese sauerkraut material and its use method |
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